Buckwheat Pancakes (Blini)
Why This Recipe Works
We developed a recipe for silver dollar–sized blini, called oladi. The small pancakes are topped with a spoonful of the same fillings and make an excellent hors d’oeuvre. While many blini are yeasted, we wanted a less time-consuming version and found some recipes leavened with baking powder and baking soda. These were also favored by some of our tasters for their slightly sweet, less sour taste. In the West, buckwheat flour is associated with blini, but in Russia, buckwheat hasn’t always been available and regular wheat flour (all-purpose flour), is often used. Tasters liked the distinctive flavor buckwheat flour lends the blini, so we developed our recipe with a combination of buckwheat and all-purpose flours.